Raw Vegan Bakewell Tart

I can’t begin to you tell you how rich, tasty and decadent this tart is. All I can tell you is you have to make it for yourself to find out how good it truly is. It is not only VEGAN, it is GLUTEN FREE and has minimal added natural sugars, so as a treat, it is a great alternative to those other overly fatty and sugary options out there!

Blend the following in a blender until it comes together. Push down into an 8″ cake tin and then keep in the freezer until your filling is ready.
– 1 cup dates, 1 cup almonds, 2 tbsp coconut oil, pinch of Himalayan/Sea salt

For the Frangipane filling

Grind 1 cup almonds into flour. Empty into a bowl and add 2 maple syrup & almond extract until it comes together as a soft filling. Put this filling into the cake tin onto the base and put back in the freezer until you make your jam.

For the topping jam

In a blender add the raspberries (or other fruit), chia seeds & 1 tbsp of maple syrup (you may need to add a little more depending on the ‘tart-ness’ of the fruit you use and of course to taste. However if the fruit you are using is in season, it should be naturally sweet and required little added ‘sugars’.

Add the jam onto your tart and put back into the freezer for 30 minutes and then you can keep in the fridge until ready to serve.

Cashew Cream (optional)

To add some ‘cream’ to the top of your tart, mix 1/2 cup of raw cashews with 1/2 cup of water, 1 tsp vanilla essence and blend until you get a smooth creamy consistency. You may need to add a little more water however do this tbsp by tbsp so the texture doesn’t become too watery. This is the perfect addition to any dessert and you don’t need to add any additional ‘sugars’ as cashews are naturally sweet and of course your tart is sweet too!